Lamb is a great meat to use in slow cooking. It’s tender, flavoursome and goes perfectly with the warm spices of a curry. There are hundreds of different types of curry, from super spicy dry curries to mellow, coconutty ones and they’re a loved meal around the world. They can be vegetarian, contain seafood or be prepared with meat – lamb being one of the most popular. Slow cooker lamb curry is a great recipe to have for a midweek meal. Full of flavour, it’s sure to be a hit with everyone!
What is slow cooker lamb curry?
Slow-cooked lamb curry is soft, tender chunks of lamb in a rich, spicy sauce that’s cooked over a long period of time. All the ingredients are put together in a slow cooker and left to stew, with the result being a perfect meal. Ingredients can include a variety of spices, vegetables, cuts of lamb and dairy products.
Which cut of lamb is best?
There are a few cuts of lamb which are ideal for slow cooking. These are normally chosen because they’re tougher parts of the animal that contain a lot of fat and connective tissue. These aren’t so popular for other types of cooking as you’re usually left with chewy meat, but they’re perfect for slow cooking as the tissue gently melts away adding extra flavour to the sauce and producing perfectly cooked meat. These cuts can include shoulder, leg, ribs, shanks and some chops.
Why slow cooker lamb curry?
Curries are generally a labour of love and can be a bit intimidating for those who are not used to cooking them. There’s quite often a long list of ingredients and precise timings. The meat can be easily overcooked and the sauce a bit lacklustre. Slow cooking a curry (and actually just about anything) ensures you get a rich, tasty sauce and fork-tender meat every time. You don’t have to think about it, but just let it simmer away for a few hours!
What should you serve with a slow-cooked lamb curry?
Because it’s so flavoursome, lamb curry goes well with many side dishes. Rice is one of the most popular and is perfect for absorbing all the sauce. Try plain, vegetable or spiced rice. Traditional Indian bread such as naan, roti or chapati are great for scooping up the meaty curry chunks. You can also try a poppadom for a bit of crunch! For a lighter and healthier meal, you could serve your slow-cooked lamb curry with steamed green veg or a crisp salad.
How to make lamb curry in a slow cooker?
This recipe is simple and promises to give you succulent meat in a warming, spicy sauce. We served ours with rice but any of the above side dishes would work well.
- 600g Diced Lamb Leg
- 2 Red Onions
- 1 Cinnamon Stick
- 1 Red Chilli
- 1 Beef Stock Pot
- 1 Teaspoon Garlic Puree
- 1 Teaspoon Ginger Puree
- 1 Can Chopped Tomatoes
- 1 Tablespoon Paprika
- 1 Tablespoon Cumin
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Rosemary
- 200g Natural Yogurt
Take 600g of lamb meat and dice it into bite-sized pieces. Cover it in 2 tbsp of flour, making sure every piece is well coated. Turn your slow cooker on low and add 2 finely chopped red onions. Add a chopped red chilli, a cinnamon stick, 1 tsp of garlic paste and 1 tsp of ginger paste. Pour in the beef stock pot, 1 tbsp ground coriander, 1 tbsp rosemary, 1 tbsp paprika and 1 tbsp cumin. Add the floured meat (removing any excess flour), a can of chopped tomatoes and 200g of natural yoghurt. Stir well and leave to cook for 6 hours.
You’ll have a deliciously spicy curry with tender meat and very little work from you!